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Why are butteries known as a 'rowies'?

High in fat & salt content made for the trawlermen to sustain themselves while away offshore plundering the seas. Recently got some from a relative up in the north east, toasted with some jam on, different class, the ones Aldi sell here are ok but just not as good.

 

 

 

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7 minutes ago, Silverton End said:

Why are butteries known as a 'rowies'?

High in fat & salt content made for the trawlermen to sustain themselves while away offshore plundering the seas. Recently got some from a relative up in the north east, toasted with some jam on, different class, the ones Aldi sell here are ok but just not as good.

 

 

 

Think it’s just a b*****disation of the word rolls. 

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I missed Scottish style morning rolls when I moved to Lancs, but have recently discovered the local Asda here in Accrington does a reasonable imitation which they call white baps. Not sure if they produce similar throughout the UK - these ones I get are produced in their own "in store" bakery.

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13 minutes ago, Melanius Mullarkey said:

Too many of the generic supermarket ones are like rolls, really thick. If you can get a good crispy rowie (almost pastry like) they are the bollocks imo.

For sure.

Have seen myself checking packets in Aldi for the thinnest ones :lol:

They're probably the closest to authentic I've tried tbh.

eta - Brownings of kilmarnock make them

Edited by Silverton End
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9 minutes ago, ICTJohnboy said:

I missed Scottish style morning rolls when I moved to Lancs, but have recently discovered the local Asda here in Accrington does a reasonable imitation which they call white baps. Not sure if they produce similar throughout the UK - these ones I get are produced in their own "in store" bakery.

The crispy morning roll is a thing of great beauty.

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For sure.
Have seen myself checking packets in Aldi for the thinnest ones [emoji38]
They're probably the closest to authentic I've tried tbh.
eta - Brownings of kilmarnock make them
Never tried one. Do Brownings export them to civilisation?
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8 minutes ago, Bairnardo said:
48 minutes ago, Silverton End said:
The crispy morning roll is a thing of great beauty.

Only available in the central belt. Remote parts of Scotland such as anywhere North of Stirling have no fucking idea what a roll is.

There is room for a good well fired/chewy roll and a crispy rowie in this fine kingdom.

 

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There is room for a good well fired/chewy roll and a crispy rowie in this fine kingdom.
 
The point is you cant get a good roll anywhere else and it boils my piss. Stupud spongy floury things appear the order of the day in Aberdeen for example, and they are fucking shite.

No issue with rowies but you dont have a rowie on square slice do you?
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No one in the US has the first fucking clue of what a morning roll should be. Bread typically here just falls to pieces seconds after being introduced to a bit of sausage or, heaven forbid, dunked in a bowl of homemade lentil soup. So I now make my own. I feel like Richard Briers in The Good Life. Turns out I make a cracking loaf of bread and morning rolls. Now if I could only get my mitts on a slice or two of square...

Edited by MSU
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1 hour ago, jimmy boo said:
2 hours ago, Silverton End said:
For sure.
Have seen myself checking packets in Aldi for the thinnest ones emoji38.png
They're probably the closest to authentic I've tried tbh.
eta - Brownings of kilmarnock make them

Never tried one. Do Brownings export them to civilisation?

They sell them in Scottish Aldi stores jimmy, 4 in a packet.

 

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1 hour ago, Bairnardo said:
2 hours ago, Silverton End said:
The crispy morning roll is a thing of great beauty.

Only available in the central belt. Remote parts of Scotland such as anywhere North of Stirling have no fucking idea what a roll is.

That's true. *Morton's crispy morning rolls are the business.

 

*nothing to do with greenock morton

mortons-rolls.jpg

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That's true. *Morton's crispy morning rolls are the business.
 
*nothing to do with greenock morton
mortons-rolls.jpg.e0090200b493a7c3a4a57dec4b6503cd.jpg
Yep. Those are peak roll. The one in between the soft and the well fired.

Amazing for hot or cold filled rolls.

The only negative about them is they really dont last. Have to purchased and consumed on the morning they were made.
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1 minute ago, Bairnardo said:

Yep. Those are peak roll. The one in between the soft and the well fired.

Amazing for hot or cold filled rolls.

The only negative about them is they really dont last. Have to purchased and consumed on the morning they were made.

Aye, the 'insiders' are perfect, a hot slice of lorne or a bacon & tattie scone double will soften the hard edge of an 'outsider' in approx 1min30secs

I know too much about these matters

:unsure2::P

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6 minutes ago, Bairnardo said:

Yep. Those are peak roll. The one in between the soft and the well fired.

Amazing for hot or cold filled rolls.

The only negative about them is they really dont last. Have to purchased and consumed on the morning they were made.

Pop up here to the wild borderlands of Perthshire and Angus. Our co-op has all three varieties on offer every morning. The crispy, well-fired ones are great with scrambled eggs. Agree about the one between soft and well-fired especially with square sliced. Floury one just rubbish though.

Edited by The Skelpit Lug
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